Stuffed-Crust Strawberry Cream Pie

Try this blue-ribbon State Fair Pie Contest winner, a fruity delight featuring a bottom crust stuffed with sweet almond filling. It's one of our Top 10 Pies to Try!

–

Save & Share

Servings 8

false

( 152 ) Ratings

152 Ratings

5 Stars

4 Stars 15%

3 Stars 11%

2 Stars 18%

1 Stars 12%

Member Reviews ( 23 )

98b03ec3-3323-45c4-8d74-6b15e0c87f19

Pillsbury ARPC Championship, 2006

Mary Howe Schwartz

Lunenburg, Massachusetts

ingredients 11
Prep Time 25 min
Total Time 2 hr 35 min

Ingredients

Crust

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

1: package (7 oz) almond paste

1: teaspoon cornstarch

1: egg white

Filling

1/2: cup granulated sugar

3: tablespoons cornstarch

3: cups sliced fresh strawberries*

Topping

1: cup whipping cream

2: tablespoons powdered sugar

1/4: teaspoon vanilla

8: fresh whole strawberries, if desired

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Heat oven to 400°F. Unroll 1 crust on work surface. Into medium bowl or food processor, crumble almond paste. Add 1 teaspoon cornstarch and the egg white. Mix or cover and process until smooth. Spread on crust to within 1 1/4 inches of edge. Unroll second crust; place on top and pat together gently. Place stuffed crust in ungreased 9-inch glass pie plate. Seal edges; flute. Cover edge with foil; fit second pie plate inside first pie plate on top of crust.
2 Bake 10 minutes. Remove top pie plate; gently prick crust surface over filling about 15 times with fork. Bake uncovered about 15 minutes longer or until crust is light golden brown. Cool completely, about 1 hour.
3 Meanwhile, in 2-quart saucepan, mix granulated sugar and 3 tablespoons cornstarch. Stir in strawberries. Heat to boiling over medium heat, stirring constantly. Cook and stir 3 to 5 minutes or until filling thickens. Refrigerate about 30 minutes, stirring once, until cool.
4 Just before serving, spread strawberry filling in crust. In medium bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until soft peaks form. Spread on top of pie. Garnish with strawberries.

EXPERT TIPS

toggle

Expert Tips

*1 bag (1 lb) frozen unsweetened strawberries, sliced and thawed, can be used instead of the fresh.

If you don't own two pie plates, purchase a disposable foil pie pan to place on top of the crust.

Mary Howe Schwartz, from Lunenburg, MA, won first place at the 2006 Massachusetts State Fair for this recipe. She went on to place in the national Pillsbury® Refrigerated Pie Crust Championship.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 410
Calories from Fat: 190),

% Daily Value

Total Fat: 22g; 22%
(Saturated Fat 9g, 9% Trans Fat 0g 0% ),
Cholesterol: 35mg; 35%;
Sodium: 150mg; 150%;
Total Carbohydrate: 49g; 49%
(Dietary Fiber 3g 3% Sugars 30g 30% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 30%;
Calcium: 6%;
Iron: 4%;

Exchanges:

1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

marydewey37

report Posted Jun. 8, 2011 9:39 AM

This pie was delicious. I had half a tube of almond psste in the freezer and it was just the right amount. I would certainly make it again. Especially for a potluck or special occasion.

RoCra

report Posted May. 18, 2011 7:06 PM

We liked this pie a lot. Almond paste is a bit too heavy for strawberries, Cherries are a better choice. Almond extract is always included in recipes for Cherry pie. Many folks aren't aware of this, and wonder what that distinct flavor really is. I buy almond paste in cans after the Christmas Holidays. The supermarkets always have loads of it on their clearance tables at that time. It will remain usable for a couple of years...

Tedsterbear

report Posted May. 17, 2011 5:10 PM

Definitely am going to try it with a cherry filling too! Cherry and almond go together real well... Yummmm

DollieShoe

report Posted May. 17, 2011 1:39 PM

There should be a restriction on reviews - such as having actually made the recipe AS IS before complaining about it or simply complaining about one ingredient - shame shame!! This is a GREAT recipe for springtime parties and the almond paste put it over the top. I never thought to use corn starch in the strawberries and thought it did a good job keeping the strawberries from running all over the place when cut. Will definitely be making again!

Linda4224

report Posted May. 17, 2011 12:04 PM

Almond paste is very hard to find. Finally found in a cake decorating shop. $8 for 7oz. Kind of expensive. I used the ingredient in a cake recipe and didn't think it made that much difference. Actually, the receipe called for the paste to be shredded and added to cake mix. It resulted in pieces of the paste resembling walnuts. I would not use it again. Too expensive and not that great.